By Amanda L
KUCHING, Aug 4: Every memorable Sarawak dish creates jobs far beyond the dining table, with Kuching South City Council (MBKS) mayor Dato Wee Hong Seng saying gastronomy has become a key contributor to the State’s economy through its support for local producers, businesses and tourism.
Speaking at the opening of the 3rd Annual Meeting of the UNESCO Creative Cities Network (UCCN) – Creative Cities of Gastronomy today, Wee said the economic benefits of food tourism extend well beyond the dining table.
“Visitors may remember the bowl of Sarawak laksa they enjoyed or the kolo mee they keep talking about after returning home, but behind every memorable dish is an entire ecosystem of farmers, fishermen, food producers, transporters, market vendors, hawkers, restaurateurs, hoteliers and tourism operators.
“When food tourism grows, it creates opportunities that extend far beyond the kitchen,” he said.
Wee said UNESCO’s recognition of Kuching as a Creative City of Gastronomy in 2021 was not simply because of its diverse cuisine, but also its efforts to preserve cultural heritage, strengthen local communities, encourage innovation and create sustainable economic opportunities.
“Our food tells the story of who we are. It reflects the traditions of our Malay, Chinese, Dayak, Melanau and many other communities, all of whom have contributed to the rich culinary identity that defines Sarawak today.
“Every traditional recipe carries with it generations of knowledge, while every local ingredient reflects the close relationship between our people and the land we call home,” he said.
He added that Kuching’s UNESCO Creative City of Gastronomy designation aligns with Sarawak’s Post Covid-19 Development Strategy (PCDS) 2030, demonstrating that cultural preservation and economic growth can reinforce one another.
“By celebrating our culinary heritage, we are also creating jobs, supporting local entrepreneurs and strengthening Sarawak’s position on the international tourism map,” he said.
The mayor cited initiatives such as the first-ever Tuak Corner at the Kuching Food Festival as examples of efforts to showcase Sarawak’s culinary heritage while creating opportunities for local producers.
About 200 delegates from 26 cities attended the annual meeting which brought together UNESCO Creative Cities of Gastronomy to exchange ideas, forge partnerships and explore how gastronomy can contribute to more sustainable and livable communities.
At the same event, Premier Datuk Patinggi Tan Sri Abang Johari Tun Openg launched The Travelling Wok: Culinary Passage Between Chaozhou & Kuching, a book exploring the culinary and cultural links between Chaozhou, China and Kuching through their shared Teochew heritage. — DayakDaily
